This favorite chicken tetrazzini is famous in my circles and a must-have recipe for any cook, it is easy, make-ahead, freezer friendly and ALWAYS a hit!
Favorite Chicken Tetrazzini is a must-have recipe for anyone who loves to entertain or make comfort food for family and friends. This is an easy version of tetrazzini that does use canned soup; however, it is made in such a way that the soup isn’t overpowering or obvious~it simply complements the other ingredients.
If you want to cook this ahead and freeze for later, there are a few things that you’ll want to have on hand so that the tetrazzini will be properly wrapped and not get freezer burn. I almost always make tetrazzini several weeks before I plan to serve it, and it has never tasted one bit like it has been previously frozen.
- Cling Wrap I lay this wrap directly on top of the assembled (but not cooked) tetrazzini and tuck lightly into the corners of the pan. This is a good first layer to prevent ice from forming on the top.
- Disposable Containers- I use disposable aluminum pans, as they are easiest for freezing and taking meals to others. I use one huge casserole pan (pictured) or two lasagna size pans for this doubled recipe that I am sharing.
- Aluminum Foil- After pressing Cling Wrap onto the surface of the tetrazzini, I then seal the top of the casserole pan tightly with heavy duty aluminum foil.
- Ziploc Large and X-Large storage bags- After sealing the pan with foil, I slip it into a L or XL freezer ziploc, These bags are large enough to accommodate casserole size pans, and they offer an extra layer of protection from freezer burn. These bags are typically at the other end of the aisle from the regular storage bags, near the matches and lighter fluid.
- Adhesive Labels- I buy adhesive labels and write what the dish is and the date it was made/frozen.
Cooking tetrazzini from frozen:
- Place tetrazzini in the fridge a day or two before cooking. Best results come from cooking thawed or mostly thawed tetrazzini.
- Remove cling wrap from tetrazzini; replace aluminum foil lightly on top of casserole(s).
- Bake covered at 350 degrees until heated through, roughly an hour.
- Remove foil and cook until tetrazzini is golden and bubbling at edges.
- Allow tetrazzini to rest for at least half an hour to firm up to the best consistency.
- If tetrazzini is partially frozen, allow 45 minutes more cooking time.
Note: The recipe will make one very large casserole or two lasagna size casseroles. For a company worthy meal, serve this tetrazzini with Baby Blue Salad or Mississippi Green Beans and your favorite yeast rolls. Finally, you can round off the meal with a sure hit~skillet blackberry cobbler.
If you love chicken tetrazzini and don’t mind putting forth a bit more effort, you absolutely must try my friend Sally’s Gourmet Chicken Tetrazzini. Instead of using canned soups, you’ll make your own Béchamel sauce. Trust me, you’ll think you’ve died and gone to heave after the first bite. Divine!!!